talisker63 Posted December 2, 2012 Report Share Posted December 2, 2012 Apologies to any actual Portuguese members out there... This is a recipe from http://www.taste.com.au for Portuguese style chicken, a dish that has been made very popular down here through a chain of fast food stores called Nando's and other Portuguese restaurants. http://www.taste.com.au/recipes/7056/po ... le+chicken In the marinade On the Kamado http://img.tapatalk.com/d/12/12/02/yqevy4at.jpg On my plate - yum! Took it off a little late as I wanted to darken the skin - came out a little dry. Next time I will do faster and shorter cook. Perhaps it should have been higher in the dome? Still learning... Quote Link to comment Share on other sites More sharing options...
Ducaticraig Posted December 2, 2012 Report Share Posted December 2, 2012 Re: Portuguese Chicken Nice job! Food still looks great for being a tad on the dry side. Sent from my SCH-I510 using Tapatalk 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted December 2, 2012 Report Share Posted December 2, 2012 Re: Portuguese Chicken Looks tasty! Swap out the lemon juice for blood orange and it's Mojo chicken (Cuban). Or alternately, add regular orange juice to the lemon (equal parts) to simulate blood orange (maybe, even a splash of grapefruit juice too!) Been doing mojo chicken and pork for years, weird for a mid-westerner! Quote Link to comment Share on other sites More sharing options...
laguna_b Posted June 9, 2013 Report Share Posted June 9, 2013 Re: Portuguese Chicken The recipe is for an oven so I am wondering how you adjusted time and temperature for the Kamado. Perhaps more time, lower heat would have preserved moisture.... Quote Link to comment Share on other sites More sharing options...
talisker63 Posted June 12, 2013 Author Report Share Posted June 12, 2013 Re: Portuguese Chicken Sorry those brain cells are long gone. I Think I cooked to temp not time, that is thigh temp. The issue with dry was I cranked up the heat to darken/crisp the skin Quote Link to comment Share on other sites More sharing options...
